Hearty Mecanese Dinner

With 9 people in our group (7 adults plus 2 kids), I figure it’s easier to go for somewhere casual for dinner in Macau – not that I wasn’t tempted of going for another fine-dining option at our hotel after a great dimsum lunch under the same roof. This time I seek advice from my friend, the one-time-Macau-resident J for recommendation and her blog pointed me to this Portuguese/Macanese restaurant called Restaurante Carlos in Macau Peninsula not far from where we were staying.

Grand Family Yum Cha

It’s been forever since we went on a family trip, so when my brother and sis-in-law returned for a short vacation with our nephew and niece, we were off to a weekend getaway to Macau. And after checking in to our rooms at Grand Lisboa, we went for yum-cha at The 8 Restaurant right downstairs.

Hidden Vietnamese Gem

Chef Que Vinh Dang seems to have gone off-radar from the local dining scene for a while, ever since his last project (Quest by Que) couldn't replicate the success as his earlier venture TBLS in Central, which we and many people loved with his take of western cooking with an Asian twist in a private kitchen-like setting. But he’s back with his new restaurant called Nhau recently, this time going back to his Vietnamese root, but with a similar style of fine dining in a casual vibe.

Fine-Dining at Restaurant Week

When we saw Restaurant Petrus being listed as one of the establishments participating in the recent Restaurant Week promotion, it’s a no brainer. We always wanted to go back to check out the fine cooking of Chef Ricardo Chaneton and this just gave us the perfect excuse for a date night at his restaurant on the top floor of Island Shangri-la.

Crab Feast at a Yakiniku Place

When our friend A said we must come to his restaurant to have the Japanese snow crab before the season is over, we listened and went one evening along with our other friends J and C. His restaurant, Nikushou, might be better known for its exquisite selection of wagyu beef for Yakiniku, we always had excellent seafood dishes as well, for his connection with food suppliers meant he could always import the best directly from Japan, some rarely seen elsewhere, at least in such quality.